BASIC FOOD SAFETY

By eFoodHandlers

A. The Importance of Food Safety

• CLEANLINESS is the most important factor in food safety.
• Food safety is essential to protect people from food-borne illnesses.
• The groups who are most susceptible to food-borne illnesses are the YOPI.
o Y – younger than 5 years old
o O – older than 65 years old
o P – pregnant women
o I – immune compromised
• Extra caution should be used when handling:
o Undercooked meats
o Oysters
o Undercooked eggs
o Sprouts
o Unpasteurized milk or juices

B. Health and Hygiene

• Biological contamination is caused by germs on our bodies and in our environment.
• NEVER WORK WHILE SICK!
• Good personal hygiene:
o Follow handwashing rules
o Keep fingernails trimmed
o Use hair restraints when needed (such as caps, hairnet)
o Wear proper work clothing
o Remove jewelry
o Always cover cuts and burns
o Store personal items away from food
• When to wash hands:
o Throughout the day even if hands “look clean”
o Before touching or preparing food
o After contamination from germs
▪ Sources of contamination:
• Using the bathroom
• Touching your face or nose
• Handling raw meat
• Sneezing or coughing
• Handling garbage or dirty dishes
• Handling animals
• Using chemicals
• Taking a break
• The 6 handwashing steps:
1. Wet hands
2. Apply soap and scrub
 3. Rub for 10-15 seconds
4. Scrub back of hands and between fingers
5. Rinse hands
6. Dry with a disposable towel or dryer
• Avoid barehand contact with ready-to-eat foods. Use the following instead:
o Tongs or utensils
o Scoops
o Deli papers
o Single-use gloves
• In food preparation areas, never:
o Eat
o Drink from an open container
o Use tobacco

C. Temperature Control
• Two types of thermometer:
o Dial thermometer – for thick foods
o Digital thermometer – for thin foods
• Keep cold foods at 41°F (5°C) or less
• Keep hot foods at 135°F (57°C) or higher
• The temperature “Danger Zone” is between 41°F and 135°F.
• Food must not remain in the “Danger Zone” longer than 4 hours while being prepared.
• Hot foods must be cooled from 135°F to 70°F within 2 hours.

D. Avoiding Cross Contamination

• Cross contamination is caused by bacteria from raw meat spreading to other foods
• Always keep vegetables and meats separate.
• Always wash your hands after handling raw meat.
• Use separate chopping boards for fresh produce and raw meat.
• Proper food storage
o Store raw foods below ready-to-eat foods.
o Keep foods with a higher cooking temperature below foods with a lower cooking
temperature.

E. Cleaning and Sanitizing

• Cleaning and sanitizing is different. Cleaning uses soap and water to remove dirt on the
surface, while sanitizing uses chemical and heat to kill germs.
• Surfaces that “look clean” can still have germs. Sanitizing reduces these germs to safer
levels.
• Food contact surfaces should be washed, rinsed, and sanitized between each use.
• When washing dishes by hand, use the three-sink method:
1. Wash in warm water
2. Rinse in warm water
3. Sanitize
• Air-dry the dishes, do not use towel as this can contain germs.
• Store bowls upside-down, and store utensils and dishes in a clean dry area.
• Never touch a part of a dish or utensil that a guest’s mouth might touch.
F. The Foodworker’s Top 10
1. Don’t work when sick
2. Wash hands often
3. Avoid barehand contact with ready-to-eat foods
4. Keep hot foods above 135°F and keep cold foods below 41°F
5. Cook food to the proper temperature
6. Cool food from 135°F to 41°F within 6 hours total
7. Keep raw meat away from other foods
8. Wash, rinse, sanitize, air dry
9. Keep work areas and utensils clean
10. Ask your Person-In-Charge (PIC)